Mini pear pies

This recipe turns the fruit tart on its head with stunning results. You can flavour the syrup with whatever spices you like.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the rough puff pastry

  • 200g/7oz plain flour, plus extra for rolling
  • 100g/3½oz butter, in a block, frozen
  • 100g/3½oz lard, in a block, frozen
  • 1 free-range egg, beaten
  • 2 tbsp granulated sugar

For the poached pears